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My review
Restaurant-Style Hashbrown Casserole
194
MARBALET
"This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar."
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Ingredients
45 m servings 550Original recipe yields 5 servings (4 to 6 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
- In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
- Bake in the preheated oven until browned, about 35 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 696887 Ratings
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Most helpful positive review
11/14/2010
I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we use...
Most helpful critical review
8/21/2011
So I have made this a few times and to be honest, I think that the recipe on the side of the hashbrowns I buy is better. I won't be making it again, its not bad at all but its just not the best.
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11/14/2010
I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we use...
12/7/2006
I made this today and with some changes and it was excellent. I thawed the hash browns in a bowl in the microwave for about three minutes ( as mine were frozen when I wanted this and they seem t...
11/21/2004
I have been making this for yrs. and reviewed it in the past. I have lightened it up for lifestyle changes that we have made in our family. I now use fat free cream of chicken soup and omit the ...
1/8/2007
Excellent recipe !! very good flavor - I did change 2 things - I used 2 cans of cream of chicken & mushroom soup because that is what I had on hand and I also added extra shredded cheese. This w...
6/2/2003
This is very good! I like it better than Cracker Barrel's version because their's is usually too greasy from sitting all day in a greasy pan. The only thing I did differently was cut the onion d...
10/2/2006
This is an excellent recipe, a perfect sidedish for baked chicken! The changes I made are : I added 8 oz of sour cream and took the butter down to 2 tbsps because of the grease. Everyone should ...
12/10/2002
As is, this recipe is very greasy and too salty. I cut the butter in half and left out the salt. Added a little sour cream and green onions over the top, then sprinkled with crushed cornflakes t...
11/7/2002
This is very similar to an old family favorite, except that we add a crunchy topping. Before baking, crush 4 cups of corn flakes (cereal) and mix it with 3/4 stick of melted butter. Spread thi...